基于响应面法优化慕萨莱思葡萄酒配方  

Optimization of Musalais wine formula based on response surface methodology

作　　者：朱绍林 陈其玲 王晨 张婉雪儿 贺婧 呙生婷 杨兴元 ZHU Shaolin;CHEN Qiling;WANG Chen;ZHANG Wanxueer;HE Jing;GUO Shengting;YANG Xingyuan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《中国酿造》2025年第4期170-176,共7页China Brewing

基　　金：新疆维吾尔自治区科学技术厅项目(2022B02024-2)。

摘　　要：该研究以慕萨莱思葡萄酒为基酒,药食同源植物黑枸杞、肉苁蓉、红枣和沙棘为辅料,采用辅料浸泡基酒制备新配方慕萨莱思葡萄酒。以总黄酮含量和感官评分为响应值,采用单因素结合响应面试验优化慕萨莱思葡萄酒配方,对其基本理化指标进行分析,并考察了不同辅料对慕萨莱思葡萄酒理化指标及感官评价的影响。结果表明,慕萨莱思葡萄酒最佳配方为:黑枸杞8.8 g/L、肉苁蓉8.3 g/L、红枣10.4 g/L、沙棘4.2 g/L。在此优化条件下,新配方慕萨莱思中总黄酮含量达0.61 g/L,感官评分为91分,总酚、总黄酮、果糖及葡萄糖含量分别提高0.45 g/L、0.29 g/L、5.15 g/L、7.13 g/L。4种辅料均可提高酒体苹果酸、果糖、葡萄糖含量,红枣和肉苁蓉的添加可显著提高酒体乳酸含量(P<0.05),沙棘的添加可显著提高酒体的总黄酮含量(P<0.05);辅料的添加提升了慕萨莱思葡萄酒感官复杂性,成品酒在整体、外观、香气、口感和平衡方面综合表现良好。In this study,using Musalais wine as base wine,and medicinal and edible homology plants such as black wolfberry,Cistanche deserticola,jujube and sea buckthorn as auxiliary materials,the Musalais wine with new formula was prepared by soaking the base wine with auxiliary materials.Using total flavonoids content and sensory score as response values,the formula of Musalais wine was optimized by single factor combined with re-sponse surface tests.The basic physicochemical indexes were analyzed,and the effects of different auxiliary materials on the physicochemical indexes and sensory evaluation of Musalese wine were investigated.The results showed that the optimal formula of Musalais wine was black wolfberry 8.8 g/L,C.deserticola 8.3 g/L,jujube 10.4 g/L,sea buckthorn 4.2 g/L.The total flavonoids content in the Musalais wine with new formula reached 0.61 g/L under these optimal conditions,with a sensory score of 91,and the contents of total phenols,total flavonoids,fructose and glucose were increased by 0.45 g/L,0.29 g/L,5.15 g/L,7.13 g/L,respectively.All 4 auxiliary materials could increase the malic acid,fructose and glucose contents of the wine,and the addition ofjujube and C.deserticola significantly increased the lactic acid content of the wine,while the addition of sea buckthorn significantly increased the total flavonoids content of the wine.The addition of auxiliary materials enhanced the organoleptic complexity of Musalais wine,and the finished wine had a good overall performance in terms of comprehensive,appearance,aroma,taste and balance.

关 键 词：慕萨莱思葡萄酒 辅料添加 总黄酮含量 感官评价 

分 类 号：TS262.6[轻工技术与工程—发酵工程]